Farmers Market Soup Food

FARMERS MARKET SOUP

Steps:

• To a soup pot over medium-high heat, add EVOO
• To the hot oil, add veggies and corn, and season liberally with salt and pepper
• Saut until tender, 8-10 minutes
• Add the tomatoes to the pot and cover with a tight-fitting lid
• Cook 8-10 minutes more, until tomatoes burst
• Add chicken stock, replace cover and bring up to a bubble
• Fill a food processor with the herbs and pulse to chop
• Add a splash of stock and stream in EVOO with the machine running to form a green sauce
• Season with salt and pepper
• Season soup with salt and pepper to taste
• Serve in bowls topped with a heaping spoonful of herb sauce to stir in

50 MUST-TRY FARMERS MARKET RECIPES!

Steps:

• If you are new to visiting a farmers market, my advice is to keep it simple. Don't overbuy! it is really easy to do, especially if you go without a plan. The saddest thing is seeing what you've purchased go to waste because you couldn't go through it all. Start conservatively.
• with "eat-immediately" items- things that will not last very long - like sprouts, lettuce, berries, some fruits. Opt for 1-2.
• with produce that keeps for longer (potatoes, apples, cabbages, winter squashes, leeks, kale, etc) that give you more time to consume them. Buy more of these.
• . Just one. ( I like to go with a plan in mind of what I need for the week, and then just surprise myself at the market with one more beautiful thing- just one!)
• The best tip here! I often buy specialty items like Thai basil, garlic chives, purple basil- thing's I can't readily find at the grocery store.

FARMERS MARKET VEGETABLE SOUP

Steps:

• In a large pot or dutch oven, heat oil over medium heat. Add onion and saute until deeply golden and fragrant, 5 minutes.
• Add carrots, celery, fennel, garlic and thyme. Saute 7-8 minutes, stirring often. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off.
• Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn later).
• Bring to a simmer, cover and simmer until carrots are just tender about 10-12 minutes. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley.
• Taste. Often (especially if leaving the tomatoes out) I'll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes.
• If broth tastes bland, it probably needs salt and acid ????
• Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with Gremolata ( Italian herb sauce) - a delicious way to finish the soup!

FARMERS MARKET SOUP

Steps:

• Place all the prepared vegetables and canned tomatoes in a large stock pot and cover with water or broth by a couple of inches.
• Bring to a bowl, then reduce the heat to a simmer and cook for an hour or two until all of the vegetables are almost tender.
• Add the beans, fresh herbs, Italian seasonings, and season with salt and pepper.
• Continue to cook until everything is tender.
• Serve warm with your topping of choice.

FRENCH MARKET SOUP

Steps:

• Sort beans and rinse in cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid; return beans to the pan. Add the ham hocks, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3 hours or until beans are tender., Remove ham hocks; set aside until cool enough to handle. Add the tomatoes, onions, lemon juice, garlic and chili powder to the beans. Simmer 1 hour longer., Remove ham from bones and cut into cubes; discard bones. Return ham to soup. Stir in the kielbasa, chicken, wine and parsley. Simmer for 30-40 minutes or until heated through and as thick as desired.